A refreshing daiquiri riff that contains hints of spice, tropical fruit, and a whisper of smoke. It’s from Japan!🤖 🇯🇵 The Japanese spice blend, togarashi, is used to make a syrup with a nuanced spice/sweetness profile that pairs with a bit of smoky mezcal and banana liqueur to add interesting accents to the delicious Japanese malt base. The variegated lemon adds a pink lemonade note to the lime juice to give additional depth to the citrus component of the drink 1 oz Japanese Blended Malt (Suntory Toki is a nice option at a good price) .5 oz Japanese Single Malt (I chose the Nikka Barrel strength for some additional oomph and barrel aged notes) .5 oz Mezcal (espadin variety) .5 oz Fresh Lime Juice .25 oz Fresh Lemon Juice (if you can find variegated lemons, they have a more nuanced, sweeter flavor) .25 oz Banana Liqueur (Giffard or Tempus Fugit) Fat .25 oz Togarashi Syrup (Add granulated sugar and water at equal parts with 1/25 the amount of togarashi spice blend to volume of sugar (eg 1/2 tsp Togarashi to 1/4 Cup Sugar); stir until sugar dissolves; simmer 4-5 minutes; remove from heat and allow to steep for additional 30 minutes at RT before straining out remaining togarashi debris) Shake with ice and strain into a chilled coupe. No garnish